These heavenly Molletes Mexicanos are filled with creamy refried beans, topped with pico de gallo salsa, and a generous amount of melted cheese, these mouthwatering open-faced breakfast sandwiches are sure to become part of your weekly rotation.
Molletes Mexicanos is a traditional Mexican-style breakfast consisting of toasted bread rolls split in half, spread with refried beans, and topped with cheese.
The bread is then toasted in the oven until the cheese melts and finished off with fresh salsa. It can also be served with other toppings such as ham, chorizo, avocado, or jalapeños.
The molletes Mexicanos recipe is easy and quick to make and requires minimal ingredients, so you don’t have to spend too much time in the kitchen.
It is also highly customizable, even if the signature ingredients are refried beans and telera rolls, you can play around with the rest to make it your own by using another type of bread, or you can also make molletes dulces!
Ingredients
- Telera rolls: Those can be found at any Mexican bakery, or you can also make them at home. Otherwise, substitute with bolillos rolls or other sturdy bread like baguettes.
- Melty cheese: Shredded Melty cheese of your choice, Oaxaca, Monterey Jack, Mozzarella, etc.
- Pico de gallo salsa: You can use store-bought or make your own by putting together chopped tomatoes, finely chopped onions, chile serrano peppers, cilantro, and dressing with fresh lime juice.
- Refried beans: You will need cooked beans to make our flavorful beans for this recipe, or you can just use a can of refried beans to speed up things.
- Butter:Softened at room temperature to toast the bolillos rolls.
- Spices: To add some flavor to the refried beans, I used a pinch of cumin and oregano!
How To Make Molletes Mexicanos
Start by making fresh salsa. Place diced tomatoes, chopped onions, chilies, and cilantro in a mixing bowl.
Add lime juice and season with salt. Toss for one minute, cover, and set aside.
Heat olive oil in a pan over medium heat. Add chopped onions and chilies, and cook for 2 minutes or until the onions become soft and translucent.
Add cooked beans, season with a pinch of cumin and oregano, then mix and cook for 1 minute. Next, use a potato masher and mash the beans until nicely creamy.
Preheat your oven to 400F/200°C.
Cut the telera bread into half lengthwise and generously butter the crumb.
Heat a comal or a cast iron griddle over medium heat and toast the rolls until nicely golden.
Top Tip: Keep an eye on the griddle temperature, if necessary, low the heat to prevent the bread from burning.
Once all rolls are toasted. Spread some refried beans on each piece. Don’t be shy, make a generous layer of those creamy beans!
Then top with your favorite melty cheese. From queso manchego to mozzarella, use what is available to you.
Next, toast the fresh molletes for 10 minutes (or about 5 minutes under the broil) until the cheese is nicely melted and the rolls are golden toasted.
Remove from oven and place on a serving platter.
Top with a few spoonfuls of fresh pico de gallo salsa and enjoy immediately.
Recipe Notes
- Press down the inside of the rolls to create a boat shape so that your topping doesn’t fall off.
- Make sure that your beans are not watery to avoid having soggy molletes.
- You can make this molletes Mexicanos recipe in a skillet on a stovetop as well. Toast the rolls on the open side then load them with cheese and back into the skillet. Cover with a lid until the cheese melts and then add the toppings.
- Want to add more heat? Mix in some chopped chiles en vinagre (pickled chilies) into the fresh chunky salsa.
Serving Suggestions
Molletes Mexicanos are usually served as breakfast along with a cup of café de olla or atole. Salsas are always an option when it comes to Mexican food, so here are our suggestions:
Store & Reheat
Once assembled, those molletes are best to eat straight away. But if you have some leftovers, make sure they’re not topped with fresh salsa, and then proceed to place them in an airtight container and store them in the fridge for up to 3 days.
You can reheat them in the oven for 5-7 minutes or until the cheese is again soft and the bread is warmed through. Then top with salsa and enjoy.
FAQ
Where are molletes from?
Molletes are from Mexico and can be found in many street food stalls, coffee shops, and restaurants. The original recipe has its roots in Andalusia, Spain where a crusty bread called mollete is served drizzled with olive oil and garnished with fresh tomato for breakfast.
Can I use any type of rolls to make Mexican molletes?
Yes, as long as it’s not light. It has to be a little bit tough so it doesn’t break or easily get soggy. Toasting the rolls or bread before also helps in this regard.
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Video
Molletes Mexicanos
Ingredients
- 4 telera rolls (or bolillos)
- 2 cups shredded melty cheese (Oaxaca, mozzarella, asadero, etc.)
- 2 Tbsp butter (softened)
For the refried beans
- 1 ½ cups cooked beans
- ¼ cup chopped onion
- 1 jalapeño pepper (chopped)
- pinch cumin
- pinch oregano
- 2 Tbsp olive oil
For pico de gallo
- 2 medium plump tomatoes (diced)
- ½ small onion (chopped)
- 2 serrano peppers (chopped)
- 2 Tbsp cilantro (finely chopped)
- ½ lime (juice)
- salt (to taste)
Instructions
- Place tomatoes, onions, chilies, and cilantro in a mixing bowl.
- Add lime juice and season with salt. Toss for one minute, cover, and set aside.
- Heat the olive oil in a pan over medium heat. Add chopped onions and chilies, and cook for 2 minutes or until the onions become soft and translucent.
- Mix in cooked beans, and season with a pinch of cumin and oregano. Cook for 1 minute then mash the beans until creamy. Set aside.
- Preheat your oven to 400F/200°C.
- Cut the rolls into halves and spread the butter on the crumb.
- Heat a griddle or comal over medium heat and roast the rolls until nicely golden.
- Spread some refried beans on each piece and add cheese on top.
- Place in the oven for 10 minutes (or about 5 minutes under the broil) until the cheese is nicely melted and the rolls are golden toasted.
- Remove from oven and place on a serving platter. Top with fresh pico de gallo salsa and enjoy immediately.
Notes
- Press down the inside of the rolls to create a boat shape so that your topping doesn’t fall off.
- If you have some molletes leftovers, make sure they’re not topped with fresh salsa, and then proceed to place them in an airtight container and store them in the fridge for up to 3 days.
My abuela used to make molletes con pico de gallo when we were kids. It was her way to showing love to us. Now I make molletes for my kids and husband in the weekend, when everyone is relaxed and can enjoy a family breakfast without rush. Thank you for the recipe, is just perfect!